Thai Red Curry

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

In my opinion, there aren’t too many dishes better than red curry in the winter, especially if I’m weathering a head cold. This curry dish uses more of the peppers from my family garden, which helps clear the sinuses. Whether or not you have a cold, red curry is a warming and soupy dish well-worth your time this season. Traditional red curry contains beef or chicken as well as bell peppers and bamboo shoots, but it tastes just as good with seafood and different vegetables.

What you’ll need:
1 tbsp peanut oil
1 tbsp Thai red curry paste
14 oz. light coconut milk
1/2 cup chicken stock
1 tsp brown sugar
1-2 fresh Kung Pao peppers, chopped
1 lb Trader Joe’s seafood blend
1 cup cauliflower, chopped
1 cup baby carrots, chopped
1 cup snow peas, chopped
1 tbsp Thai basil

Directions:
Heat oil in a large skillet on medium heat and add the curry paste. Stir in the pepper and cook for 1 minute.

Add the coconut milk and chicken stock. Raise the heat to medium-high and cook for 3-4 minutes.

Stir in the brown sugar and vegetables. Cook for 8-10 minutes before adding the seafood. Cook for 5 more minutes and add the basil.

Serve over your choice rice noodles, rice, or quinoa.

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